A fermented milk product with B. Lactis CNCM I-2494 and lactic acid bacteria improves gastrointestinal comfort in response to a challenge diet rich in fermentable residues in healthy subjects
Le Nevé, Boris (Danone Nutricia Research)
Martinez-De la Torre, Adrian (Hospital Universitari Vall d'Hebron)
Tap, Julien (Danone Nutricia Research)
Derrien, Muriel (Danone Nutricia Research)
Cotillard, Aurélie (Danone Nutricia Research)
Barba Orozco, Elizabeth (Hospital Universitari Vall d'Hebron)
Mego Silva, Marianela (Hospital Universitari Vall d'Hebron)
Nieto Ruiz, Adoración (Hospital Universitari Vall d'Hebron)
Hernandez-Palet, Laura (Hospital Universitari Vall d'Hebron)
Dornic, Quentin (Danone Nutricia Research)
Faurie, Jean-Michel (Danone Nutricia Research)
Butler, John (Lawson Health Research Institute)
Merino, Xavier (Hospital Universitari Vall d'Hebron)
Lobo Álvarez, Beatriz (Hospital Universitari Vall d'Hebron)
Pinsach Batet, Ferran (Hospital Universitari Vall d'Hebron)
Accarino, Ana María (Hospital Universitari Vall d'Hebron)
Pozuelo, Marta (Hospital Universitari Vall d'Hebron)
Manichanh, Chaysavanh (Hospital Universitari Vall d'Hebron)
Azpiroz Vidaur, Fernando (Hospital Universitari Vall d'Hebron)

Fecha:	2020
Resumen:	Background: Healthy plant-based diets rich in fermentable residues may induce gas-related symptoms. Our aim was to determine the potential of a fermented milk product with probiotics in improving digestive comfort with such diets. Methods: In an open design, a 3-day high-residue diet was administered to healthy subjects (n = 74 included, n = 63 completed) before and following 28 days consumption of a fermented milk product (FMP) containing Bifidobacterium animalis subsp. lactis CNCM I-2494 and lactic acid bacteria. Main outcomes: digestive sensations, number of daytime anal gas evacuations, and gas volume evacuated during 4 h after a probe meal. Results: As compared to the habitual diet, the high-residue diet induced gas-related symptoms (flatulence score 4. 9 vs. 1. 2; p ≤ 0. 0001), increased the daily number of anal gas evacuations (20. 7 vs. 8. 7; p < 0. 0001), and impaired digestive well-being (1. 0 vs. 3. 4; p < 0. 05). FMP consumption reduced flatulence sensation (by −1. 7 [−1. 9; −1. 6]; p < 0. 0001), reduced the number of daily evacuations (by −5. 8 [−6. 5; −5. 1]; p < 0. 0001), and improved digestive well-being (by +0. 6 [+0. 4; +0. 7]; p < 0. 05). FMP consumption did not affect the gas volume evacuated after a probe meal. Conclusion: In healthy subjects, consumption of a FMP containing B. lactis CNCM I-2494 and lactic acid bacteria improves the tolerance of a flatulogenic diet by subjective and objective criteria (sensations and number of anal gas evacuations, respectively).
Ayudas:	Ministerio de Economía y Competitividad SAF2016-76648-R
Nota:	Funding: This research was supported by an unrestricted grant from Danone Nutricia Research. Danone Nutricia Research authors participated in the study design, interpretation of the data and in the writing of the report.
Derechos:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Lengua:	Anglès
Documento:	Article ; recerca ; Versió publicada
Materia:	Flatulence ; Fermentable carbohydrates ; Probiotics ; Microbiota ; Digestive symptoms
Publicado en:	Nutrients, Vol. 12 Núm. 2 (february 2020) , p. 320, ISSN 2072-6643

DOI: 10.3390/nu12020320
PMID: 31991794

15 p, 1.5 MB

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